Preheat a griddle and bring a pan of slated water to the boil for the beans.

Brush the griddle with oil and cook the onions for a few minutes on each side. Meanwhile, cook the beans for 3-4 minutes or until tender. Drain and put in a large bowl. Mix with the cooked onions.

Season and griddle the chicken strips in 2 batches for 3-4 minutes on each side or until cooked through, adding more oil if needed.

Meanwhile, in another bowl, whisk together the lemon juice and 4 tbsps of olive oil, then add this mixture to the beans and onions. Add the chicken to the bowl as it is cooked. Toss everything together with the capers and rocked and arrange on four plates, scattering with parmesan. Your enjoy meal 🙂